Prepare the veggies and add to 1 gallon-size Ziploc freezer bag in the order listed.

Add tomato paste, olive oil, dried basil and salt to bag.

Seal the bag, squeezing as much air out as you can. Flatten the bag to an even thickness. (Place on a cookie sheet to help it freeze flat.) Freeze up to 3 months.

COOKING DAY DIRECTIONS:
Thaw bag overnight in fridge or float in warm water for 1 hour. Pour contents of bag into 5-6-quart slow cooker and cook 4 hours on high or 6 hours on low. If you want to reduce the amount of liquid in the Ratatouille, cook uncovered the last 30 minutes.

Taste and add additional salt if desired. Serve as is in bowls or over rice or pasta. Top with grated Parmesan or mozzarella for extra flavor. You can add red pepper flakes or hot sauce for zing.

Black Beans, Pinto Beans, Refried Beans, Garbanzo Beans, Great Northern Beans, Kidney Beans, Cannellini Beans, Black-eyed Peas, Lima Beans. Canned beans are infinitely useful. They are also inexpensive and easy to prepare from scratch in quantity. I love having a variety of ready-to-use cooked beans in my freezer for recipes. The method outlined below utilizes two important principles. The first is brining, which according to America’s Test Kitchen, tenderizes the seed coat. The second is fermentation, which according to Sally Fallon Morell in her book Nourishing Traditions, improves digestibility of the beans, which reduces gastric upset. People often ask, “How can I reduce the gas-causing effect of eating beans?” Eat small amounts of beans often until your intestines develop the necessary flora to easily and properly digest them – and preparing them this way makes it simple! Related recipes: Mexican-Style Pinto Beans, Un-Refried Beans, Cuban-Style Black Beans, Confetti Bowl. Tip: Use your water bath canner to cook 4 pounds of beans at one time. Thank you to my friend Beverly for the idea to package pre-cooked beans for the freezer in 2 cup packages – just like a can of beans from the store!1 lb. dry beans (2 cups)4 quarts room temperature water, 70-75 degrees F1/4 cup whey or lemon juice 2 Tbs sea saltPlace beans of choice in a large bowl, pot, or other container. Add water, whey, and salt. Soak at room temperature overnight or up to 24 hours.

Drain beans into a colander and rinse thoroughly. Transfer beans to a large pot, add 8 cups hot water, and bring to a boil, uncovered, over medium-high heat. Reduce heat, tilt the lid on the pot, and simmer until desired tenderness is reached, about 1 1/2 to 2 hours. OR cook in a slow cooker on HIGH heat for 3 to 4 1/2 hours.Test several beans to determine doneness. Older beans will take longer to cook, and really old beans may not soften.Remove beans from heat, uncover, and let cool in their liquor for 1 hour.

Use immediately or package for the freezer. Drain the beans and transfer to wide-mouth pint jars , freezer containers or freezer bags. A pound of beans yields three 2 cup packages, equivalent to 3 cans of beans. Thaw frozen beans in one of the following ways:

defrost overnight in the refrigerator

thaw in the microwave on the defrost setting (not jars)

thaw tightly closed container in a large bowl of warm water (not jars)

set out at room temperature for an hour, then slide beans from their container into a small pan for heating.

If you can’t source organic dry beans locally, try www.azurestandard.com Your order is delivered once a month via truck to a designated “drop point.” Products are regionally produced and reasonably priced.

These pleasingly flavored beans smell sooo good when they are cooking. They are great as a side dish or incorporated into Mexican recipes. They are the basis for Un-Refried Beans. We use them in Taco Chip Ole (our version of taco salad), Taco Soup, in Whole Grain tortillas with cheese and hot sauce. They are so popular at our house I usually cook 4 pounds of beans at a time, in which case I use the food processor to chop the onions : ) The method outlined below utilizes two important principles. The first is fermentation, which according to Sally Fallon Morell in her book Nourishing Traditions, improves digestibility of the beans, which in turn reduces gastric upset.The second is brining, which according to America’s Test Kitchen, tenderizes the seed coat. Inspiration for seasoning came from Beth Hensperger’s ‘Not Your Mother’s Slow Cooker Cookbook’, a book I highly recommend.Day 11 lb. dry pinto beans (2 cups)4 quarts room temperature water, 70-75 degrees F1/4 cup whey or lemon juice2 Tbs sea saltDay 28 cups hot water2 dried New Mexican, California, or ancho chiles3 cloves garlic, peeled1 small onion, chopped1 bay leaf

Place beans of choice in a large bowl, pot, or other container. Add water, whey, and salt. Soak at room temperature overnight or up to 24 hours. Drain beans into a colander and rinse thoroughly.

Pull stems off of dried chiles and shake the seeds out.

Transfer beans to a large pot; add 8 cups hot water. Pull stems off of dried chiles and shake the seeds out. Smash the garlic cloves with the broad side of a chef’s knife and add them, the chiles, chopped onion, and bay leaf to the pot. Bring beans to a boil, uncovered, over medium-high heat. Reduce heat, tilt the lid on the pot, and simmer until desired tenderness is reached, about 1 1/2 to 2 hours. OR cook in a slow cooker on HIGH heat for 3 to 4 1/2 hours.Test several beans to determine doneness. Older beans will take longer to cook, and really old beans may not soften.Remove beans from heat and let cool in their liquor for 1 hour.Use immediately or package for the freezer. Drain the beans and transfer to wide-mouth pint jars , freezer containers or freezer bags. A pound of beans yields three 2 cup packages, equivalent to 3 cans of beans. Thaw frozen beans in one of the following ways:

defrost overnight in the refrigerator

thaw in the microwave on the defrost setting (not jars)

thaw tightly closed container in a large bowl of warm water (not jars)

set out at room temperature for an hour, then slide beans from their container into a small pan for heating.

My friend Marian loves to prepare this recipe during the day and let it cook all night because, “I love getting up in the middle of the night and smelling it. I’ll give it a little stir, scraping the bottom of the Crock Pot, and go back to bed. It works equally well with apples or pears. My neighbor share this recipe with me a number of years ago and now I’m sharing it with you. I hope you’ll enjoy it as a gift from me to you.” Now your family can enjoy apple butter-scented memories, too.

9 cups unsweetened applesauce1 1/2 cups sugar1 1/2 tsp ground cinnamon1/2 tsp ground cloves2 Tbs. apple cider vinegarCombine all ingredients in a 3 to 4 quart slow cooker and start cooking without the lid, on the high heat setting. Before you go to bed, turn the heat down to low, leave the lid off and cook overnight until thick and dark brown. Marian says the butter should be so thick that a wooden spoon will stand upright in the cooker. Adjust spices to taste. Enjoy now or freeze in freezer containers up to 1 year.You can also water bath can Granny’s Apple Butter. Pour hot sauce into hot half pint jars, leaving 1/4-inch headspace. Remove air bubbles with a headspace tool or plastic knife. Wipe rims of jars with a clean, damp paper towel. Apply lids and rings and tighten according to manufacturer’s directions. Process 5 minutes in a boiling water canner. Adjust processing time for your specific altitude and read up on the basics of canning in a recent edition of the Ball Blue Book or contact your local Extension Service for classes and publications.

Marian Traina, good friend and certified OSU Master Food
Preserver, minds the pressure canner behind the scenes
at a public class held at Oregon State University Extension.

My gratitude overflows to Mary McKenna, my friend who shared this recipe with me in 1999 in Master Food Preserver class. Pears are plentiful and beautiful in our area, and this is a fine use for them. I have tinkered with the recipe only slightly by reducing the sugar.

2. Remove pears from heat and press them through a colander or food mill; measure the pulp. You should have 8 cups. Return the pulp to the *pan (see note at bottom) and heat to a simmer.

Hand-crank food mill; stainless steel

food mill attachment + Kitchen Aid Mixer

3. Meanwhile heat the granulated sugar in an 8 – 10-inch stainless steel saute pan over medium-high heat. Stir and cook until it melts and caramelizes to a medium brown color. Pour immediately into the cooking pear pulp. The syrup will sizzle and harden, but dissolve again as the preserves cook.4. Add the brown sugar and spices. Cook uncovered until thick, about 45 minutes. Stir frequently, especially as it begins to thicken, to keep it from sticking and scorching. Stir in lemon juice just before removing from heat. The butter is ready when it mounds slightly on the spoon and has a glossiness or sheen.5. Meanwhile, prepare 9 half-pint jars, lids, and bands. Check jar rims for any nicks or cracks; be sure ring bands are rust-free and the lids are new. Wash jars and rings in hot soapy water, rinse well and line them up on the counter. Keep lids in a small pan of hot water until ready to use.6. Pour hot preserves into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a headspace tool or plastic knife. Wipe rims and threads of jars with a clean, damp paper towel. Apply lids and rings and tighten according to manufacturer’s directions. Process in a boiling water canner 10 minutes (pints or half pints). Adjust processing time for your specific altitude and read upon the basics of canning in a recent edition of the Ball Blue Book or contact your local Extension Service for classes and publications.7. When processing time is complete, turn off the heat and allow jars to remain in the water bath for 5 minutes stabilization time. This will reduce your chance of preserving siphoning (bubbling over) from the jars before the lids have had time to seal. Then remove jars to a towel-covered surface out of drafts to cool. 8. When cool, test for seal, remove bands, wipe jars clean and store in a cool, dark, dry place. Be sure to label them!Excellent on French toast, pancakes, or as you like it!* Alternatively, Caramel Spice Pear Butter may be prepared with the assistance of a Slow Cooker. Prepare recipe through step 2, but instead of returning the pear pulp to the pan, place it and remaining ingredients into a 5-6 quart slow cooker and start cooking without the lid on high heat in the afternoon. Before you go to bed, reduce heat to low, leave the lid off, and simmer overnight. It will darken and become very thick as it cooks. If you happen to wake up at night, give it a stir. In the morning, stir and taste the butter and check for consistency. Butter should be thick and glossy; a wooden spoon will stand upright in the cooker.

A simple garland of flowering or leafy herbs creates an inviting presentation.

This recipe is a little bit Martha Stewart, a little bit Michele Scicolone (author of The Italian Slow Cooker, one of my three favorite slow cooker cookbooks), and a little Fred Meyer deli counter. Look for a hormone and antibiotic-free bird. Better yet, buy direct from a small farm near you. The difference in flavor and texture will amaze you. Hint: If your family really enjoys chicken prep enough seasoning mixture to last for twelve birds at one time. The spice jars are already on the counter; after all. Store seasoning mix in a pint-size canning jar in a cool cupboard.

*Note: You can substitute 1/2 tsp each dried basil, rosemary, and sage leaves for the Italian herbs. For the Big Batch increase measurement to 2 Tbs of each herb.Use a 5 – 6 quart slow cooker, one large enough to accommodate the bird. (If you want to carve the chicken on a platter, make a sling from aluminum foil. Cut a piece of foil long enough to extend out of both sides of the cooker.) Spray the insert with olive oil. Lay onion slices in bottom, cutting to fit.Prepare seasoning mixture in either single or big batch. If you make the big batch, whiz ingredients in food processor until uniform and store in a lidded jar in a cool, dark cupboard. Otherwise, combine ingredients for single batch in a small bowl and have ready.

It takes just 15 minutes to prep a bird for the slow cooker if you make the Big Batch of Seasoning Mix ahead : )

Remove neck and giblets from chicken, and any loose fat. You can also remove the skin if you wish. Rub 2 scant Tablespoons seasoning mixture over chicken inside and out. Smash garlic cloves with the back of a chef’s knife and insert in cavity. Prick lemon 12 – 15 times with a fork and add to cavity. Place chicken breast-side down in cooker. Do not add water.

Foil sling makes it easy to lift cooked bird from cooker.

Cover and cook on high 4 – 5 hours, or low 7 – 8 hours, until fully cooked and tender. A thermometer inserted in the thigh should read at least 165 degrees F. Chicken will be more tender and flavorful if cooked until it reaches 175 degrees.

Refrigerate leftovers promptly. Make gravy with the rich stock in the bottom of the cooker or preserve it for later use by freezing it in a straight-sided wide mouth pint jar. Make Thrifty Stock with the flavorful carcass.

Bonus: a free pint of delicious stock and a carcass for soup-making. Note bag of frozen veggie trimmings, also destined for Thrifty Stock.

You can take advantage of less-than-perfect fruit with this recipe. If you don’t have a plum tree, look around. Many landscapers plant flowering plum trees in parking lots and business fronts that produce small, mouth-puckeringly sour plums. These are perfectly acceptable to use — simply slice off both “cheeks” of each plum and discard the pit-containing center. I have also made use of plums from the grocery store with equally delicious results. Recipe

8 cups pitted and chopped plums1 quart (32 oz.) unsweetened applesauce,or 6 medium apples, peeled, cored, and chopped1 1/2 cups sugar1 1/2 tsp ground cinnamon1/4 tsp ground cloves1 Tbs apple cider vinegarCombine ingredients in a 4 quart slow cooker and start cooking without the lid on high heat in the afternoon. Before you go to bed, reduce heat to low, leave the lid off, and simmer overnight. It will darken and become very thick as it cooks. If you happen to wake up at night, give it a stir. In the morning, stir and taste the butter and check for consistency. Butter should be thick and glossy; a wooden spoon will stand upright in the cooker.Refrigerate in lidded containers up to 2 weeks or freeze up to 1 year. You can also water bath can Overnight Plum Butter. Pour hot sauce into hot half pint jars, leaving 1/4-inch headspace. Remove air bubbles with a headspace tool or plastic knife. Wipe rims of jars with a clean, damp paper towel. Apply lids and rings and tighten according to manufacturer’s directions. Process 5 minutes in a boiling water canner. Adjust processing time for your specific altitude and read up on the basics of canning in a recent edition of the Ball Blue Book or contact your local Extension Service for classes and publications.Yield varies depending on how long the butter is cooked down. I usually end up with about 7 half-pint jars.Enjoy Overnight Plum Butter on toast, bran muffins, vanilla ice cream, or use as a dessert topping.

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